Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.

Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.

Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.

Really good, easy recipe. I used 4 Portabello mushrooms and served as a starter with a few mixed leaves as a garnish. They were received with lots of oooh's and ahhh's.Will use this recipe again and again.

I use this recipe to stuff two large field mushrooms and serve it as a different and very attractive looking side dish in our guest house, always goes down well. I've tried several stuffed mushroom dishes and this is the simplest, tastiest and best looking, so I'm going to give up trying others!

absolutely delicious! I used the small mushrooms as recipe suggested and served them at room temperature. They went down a storm. I would however next time serve them warm as they taste much better. Would be great as a side dish.

I cooked this as a starter for Sunday dinner. Everybody loved it. The only thing i changed was giving each person a large mushroom each. It was really tasty and quite filling. I made the filling the day before and kept it in the fridge overnight.Very easy to make - thank you.

Very easy to make and tasted delicious. My brother in law was very impressed and nearly ate the whole plate. Would definitely make these again for a dinner party. I used them as the vegetables for the main course and it worked out perfectly.

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Questions (2)

Hi FamilyH thanks for your question. You should be fine to do this with larger mushrooms but you may want to reduce the oven temperature slightly and increase the cooking time so that they cook a little more slowly. This will ensure that the mushroom is cooked through and the topping doesnt cook too early and burn. We haven't tested doing this in our kitchen so cannot guarantee perfect results. Do let us know how you get on.

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